Easy {gluten free} chipotle chicken enchiladas , not quite a taco but certainly worth celebrating whenever you can make them happen, please let it be today!
I planned on sharing these easy enchiladas in time for you to make to celebrate Cinco de Mayo yesterday but clearly that didn’t happen #techissues = story of my life. But, I figured I would share them regardless because;
1 – Better late than never!
2 – Mexican food is life!
3 – With all the Corona chaos going on in the world, does anyone really know what day it is anyway?!
4 – They really are life-changingly delicious and Cinco de Mayo or not, you need them in your life because, yum!
I mean, would you just look at all that flavour!!!!!!!
These easy chipotle chicken enchiladas are a perfect weeknight meal. Grab a pack of your fave tortillas (these are the tortillas I use, made with just 2 ingredients, and are hands down the best tortillas, gluten free or not, especially for enchiladas!!!) and some leftover chicken (or a store-bought rotisserie!) then make your own 2 minute, sugar free enchilada sauce that is so incredibly easy and so incredibly flavourful, life as you know it will be changed , forever!
The whole meal comes together in a matter of minutes and leftovers (if you have any, which we rarely do) are INSANE!
I honestly don’t know why I hadn’t made these easy sugar free chipotle chicken enchiladas until this past year. What kind of life have I been living that until recently, I had not made my own enchiladas?!
Tacos, burrito bowls, loaded Mexican baked sweet potatoes, stuffed peppers? I’m on it, but enchiladas just didn’t make the cut, that is until now. Now that I’ve cracked the code I make them pretty much weekly. My heart and belly has never been so full (both literally and figuratively).
I think the main reason I didn’t make them before was because I hadn’t found a tortilla hearty enough to hold up to the challenge. Good gluten free tortillas can be hard to find. One thing I’ve learned is that most gluten free tortillas will dissolve, disintegrate or turn to mush (and no body wants a mushy tortilla) when you try to use them for enchiladas.
Then I got a hot tip from my friend Robin (side note – if you’re not following here you might want to go do that, shes AH-MAZE-ZING so many delicious recipes not to mention kitchen/life hacks!!!) anyway, Robin suggested I use corn tortillas and also showed me the best hack ever so you can warm/soften and roll your tortillas without them tearing – don’t worry, I shared this hot tip in the recipe notes below.
Guys, I’m telling you, these easy gluten free chipotle chicken enchiladas truly are life changing!
Made with just a handful of pantry staples that I bet you have on hand already and can be on the table, ready to devour in around 30 minutes!
And they’re totally customizable!
Don’t like spicy Mexican food – skip the chipotle
Don’t eat meat – lentils , jackfruit, black beans or any beans will work like a charm in these!
Want to up your veggie intake – capsicum / peppers, mushrooms, onions and sweet potatoes would be amazing in here!
Big time cheese lover?! Sprinkle on some of that golden goodness, as much or as little as your pretty little heart desires!!
Keto friends not into tortillas – serve them as lettuce wraps instead!
Please, please, please just promise me one thing?! Promise me that you will make my DIY sugar free enchilada sauce. I know the thought of making your own sauce sounds a little overwhelming but I promise you it takes 2 minutes – and most of that time is dusting off your spice cabinet!
I guarantee it’s 100% worth the effort! Even if you’re not making enchiladas, you should totally make that sauce then grab a bag of tortilla chips and have at it!
Seriously, Do it, thank me later!
Tell me you don’t want to dive on in?!
Quick, easy, delicious, nutritious, light, fresh, hearty, healthy, seriously flavourful, chipotle chicken enchiladas.
Gluten Free – Dairy free – Grain free – Sugar free – Paleo – Keto & Vegan friendly!
Super simple, seriously satisfying and happily devoured by all, always!
From my family to yours, enjoy xo
Easy {Gluten Free} Chipotle Chicken Enchiladas
- Cook Time:20 mins
- Persons: 2-4
- Difficulty: Easy
- Ingredients
- 1 1/2 cups of cooked chicken, shredded
- 1 Tablespoon of Mexican seasoning
- 1 cup of enchilada sauce – DIY recipe below
- 6-8 tortillas – I use these la tortilleria corn tortillas – hands down THE best
- For the life changing {sugar free} enchilada sauce
- 1 cup of tomato puree
- 2 Tablespoons of tomato paste
- 1 Tablespoon of chipotle hot sauce – more or less to taste
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of ground cumin
- 1 teaspoon of Gevity RX natural bone broth concentrate – optional for gut healing goodness
- Salt and Pepper to taste
- 1/2 teaspoon arrowroot powder – optional but makes the sauce a little thicker
- For serving –
- Avocado
- Mixed Greens
- Jalapenos
- Greek style yoghurt
- Extra hot sauce
- Quick and easy homemade pico;
- 1 cup baby tomatoes, quartered
- 2 Tablespoons of fresh coriander/cilantro (but really measure that with your heart)
- 1 Tablespoon of finely chopped red/purple (Spanish) onion
- A squeeze of lime
- A generous pinch of salt & pepper
- Instructions
- Place all ingredients for your life changing (sugar free) enchilada sauce in to your food processor or blender and process until smooth and well combined. Taste and adjust as needed. add more salt , pepper or extra spice as needed
- Pre-heat oven to 175’C / 350’F – lightly grease a small baking dish, spread 3 Tablespoons of enchilada sauce across the bottom of the dish and set aside.
- In a small bowl mix chicken, Mexican seasoning and 1/2 cup of enchilada sauce and mix to combine. Set aside.
- Warm/soften your tortillas – this is 100% necessary especially if using the gluten free corn tortillas it’s what helps make your tortillas pliable so you can roll them up without splitting or tearing .
- Place 1/3 cup of water in to a small shallow pan and heat until steaming (not boiling or simmering)
- Use tongs to place 1 tortilla at a time in to the warm water for 10-15 seconds until slightly softened.
- Remove from the water bath, then place on a sheet of paper towel (or cheesecloth) to remove excess water.
- Place 2-3 Tablespoons of chicken mixture in the middle of your tortilla, then gently roll, place in to your prepared baking dish.
- Repeat until all tortillas have been filled.
- Drizzle remaining enchilada sauce over the top of your filled tortillas and bake for 10-15 minutes until heated through and the edges of your tortillas are golden and crisp.
- Cheese lovers – if you want to add cheese, sprinkle on as much of that golden goodness as your pretty little heart desires, return to the oven and bake for an extra 3-5 minutes until cheese is melted and bubbling.
- While your enchiladas are cooking, mix up your pico.
- To serve – plate them up, top with all of the things (extra avocado & hot sauce for me please)
- Enjoy xo
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Question of the day –
Are you a fellow Mexican lover? What’s your favorite dish?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make these enchiladas (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to ox
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